Mushroom Veggie Burgers (Vegan + Gluten Free)

Step 1

Roast Mushrooms at 450F for 30 minutes. Don’t turn the oven off, we will use it again! (Note: If you are making the Aioli as well, roast those mushrooms at the same time, then place them aside after roasting)

Step 2

In the meantime, peel the Green Plantain and cut into small pieces. Place in a pot of water and bring to a boil. Once boiling, cook for 10 minutes, then drain. Mash using a fork.

Step 3

Pulse Walnuts in Food Processor until they are fairly small, but not a flour. Set Aside.

Step 4

Puree the Beans, Mashed Plantain, Tamari, Nutritional Yeast, and Poultry Seasoning together in a  Food Processor. Then, add the Mushrooms, Hearts of Palm, Flour, Onion, Garlic and process until slightly chunky.

Step 5

Add in Rice and Walnuts, then gently pulse to combine.

Step 6

Transfer to a bowl, then use around ½ cup of the mixture to form large burger patties or ¼ cup for smaller sliders.

Step 7

Place the Burgers on a greased or lined baking sheet and bake at 450F for 15 minutes, then flip and bake for another 15 minutes.

Step 8

Let cool for 5-10 minutes on the tray before removing. Serve as desired. These burgers will last for up to 7 days in the fridge, or one month in the freezer.

Step 9

Add all ingredients to a high-speed blender and process until thick and smooth. Serve as desired; leftovers will last in a sealed container in the fridge for up to one week.